Bursting with blueberries, combined with the sweet, mellow flavour of bananas, these Banana Blueberry Oatmeal Muffins have a crunchy, sweet streusel on top of the muffins that will have you coming back for more!
Made with simple ingredients, this easy muffin recipe is perfect for a quick breakfast for busy mornings.
I started out with this idea that I wanted to make Banana Blueberry Oat Muffins.
Inspired by one of my most popular Banana Nuts Muffins , I knew that I had to combine all of these flavours, plus add in the oats and juicy blueberries to the mix.
The result is one of my best muffin recipes that I've ever made! They taste delicious warm and straight from the oven after they've cooled for about five minutes. Don't you just love that crunchy streusel topping!?
Baked oatmeal muffins have such a nice texture and flavour like these raspberry oatmeal muffins. If you love the blueberry and oatmeal combination, then you will want to try this baked oatmeal recipe too!
If you would prefer something without the streusel topping, try this blueberry muffin recipe. They have a delicious lemony glaze and they are truly spectacular! After you've tried those recipes, if you're still yearning for more blueberry muffin recipes, these blueberry peach muffins are simply to-die-for during peach season.
Next time you make these muffins, try them with raspberries instead of blueberries. They're scrumptious!
why you will love this recipe
- this recipe uses basic wholesome ingredients
- an easy muffin recipe that comes together quickly and the whole family will love!
- it's a great way to use up those overripe bananas
- no mixer required and can be made by hand
- the muffins are moist and tender, soft and cakey and stay moist for days
ingredients & substitutions
Below you will find a few notes about some of the ingredients. For a full list of ingredients and quantities needed for this recipe, see the recipe card at the bottom of the page.
- Bananas - the more ripe the bananas are, the sweeter your muffins will taste. Grocery stores often have carts of fruit on sale and you can sometimes find overripe bananas there! Look for bananas with brown streaks that are nicely ripened.
- Egg - Bring egg to room temperature by taking it out of the refrigerator 30 to 60 minutes before baking these muffins.
- Melted butter - Melt the butter for the muffin batter, then let it cool for a few minutes before adding it to the eggs for that step in the recipe.
- Blueberries - you can use fresh blueberries or frozen. Sometimes frozen blueberries can have a tendency to 'bleed' all over the batter, even when they are added straight from the freezer. To avoid this, toss the blueberries in 1 tbsp. of flour to coat them before adding to the batter.
- Rolled Oats - I know, the photo says oatmeal. For some unknown, reason I've done this so many times in my recipe. It's rolled oats!! I like to use quick cooking oats in these muffins. You can also use old-fashioned rolled oats which will give you a chewier texture and thicker muffin.
- Brown Sugar - light brown sugar or dark brown sugar will work as well.
- All-purpose flour - you can substitute half of the all-purpose flour with whole wheat flour.
step-by-step instructions for blueberry banana muffins
Preheat oven to 375°F. Grease 12 muffin pan and set aside. Alternatively, you can use cooking spray or line the muffin pan with paper muffin cups.
In a large mixing bowl, whisk together dry ingredients.
In a separate bowl, melt butter in microwave in ten second increments just until melted.
Next, in a medium bowl, combine mashed banana, sugar, beaten egg and melted butter. The melted butter must be cooled before adding it to the mixture.
Add banana mixture to dry ingredients and stir just until moistened.
Gently fold in the blueberries and stir just until combined.
Divide batter evenly in twelve regular-sized muffin pan.
Make the streusel topping: In a small bowl, combine brown sugar, all-purpose flour, cinnamon and butter.
Sprinkle evenly over top of the muffins. You can also sprinkle with a few rolled oats on top of each muffin which gives it a pretty finish.
Bake in 375°F oven for 17 to 20 minutes. Cool for a few minutes, then transfer to a wire rack to cool. We loved the blueberry flavor combined with banana.
I hope you enjoy these banana blueberry oatmeal muffins recipe as much as we do!
Leavening agents such as baking powder and baking soda are the key to light and fluffy muffins. Be sure to check best before dates before baking. Stirring the dry ingredients into the wet ingredients with as few strokes as possible also ensures a light, fluffy muffin.
Yes, use muffins straight from the freezer. To avoid having the batter turn purple, toss the blueberries in 1 tbsp. of all-purpose flour before adding them to the batter.
Ensure that you have an accurate oven temperature by using an oven thermometer. Another tip is not to over bake the muffins. Check the muffins five minutes before they should be done. Some ovens bake more quickly and you can also have varying results form different muffin tins.
These muffins will stay fresh in a covered container at room temperature for a few days, or in the refrigerator for one week.
Muffins can be frozen for up to three months. Cool completely, then place in zippered bag or airtight container. Thaw at room temperature or in refrigerator before eating.
Depending on your microwave, you can warm them up by heating them for 10-20 seconds.
other easy muffin recipes you might enjoy
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Banana Blueberry Oatmeal Muffins
- Total Time: 30 minutes
- Yield: 12
Bursting with blueberries, combined with the sweet, mellow flavour of bananas, these Banana Blueberry Oatmeal Muffins have a crunchy, sweet streusel topping that will have you coming back for more!
1 and ½ cups all-purpose flour
½ cup rolled oats
1 tsp. baking soda
1 tsp. baking powder
½ tsp. salt
3 large ripe bananas, mashed (this will give you one cup to one and a half cups)
¾ cup granulated sugar
1 egg, lightly beaten
⅓ cup melted butter, cooled for a few minutes before mixing with other ingredients
1 cup blueberries, fresh or frozen
⅓ cup brown sugar
2 tbsp. all-purpose flour
⅛ tsp. cinnamon
1 tbsp. butter, softened at room temperature
- In a large mixing bowl, combine all-purpose flour, rolled oats, baking soda, baking powder and salt.
- In a small mixing bowl, mix together bananas, granulated sugar, beaten egg and melted butter (allow it to cool slightly before adding).
- Pour banana mixture into dry ingredients and mix just until combined.
- Gently fold in blueberries.
- Divide batter evenly among 12 greased or paper-lined muffin cups.
- For streusel topping: In a small mixing bowl, combine brown sugar, flour, cinnamon and butter.
- Sprinkle streusel topping on top of muffins.
- Bake in 375 oven for 17-20 minutes or until cake tester inserted in centre comes out clean.
- Move to wire baking rack and serve warm or at room temperature.
- Freezing Instructions:Muffins can be frozen for up to three months. Cool completely, then place in zippered bag or freezer storage container. Thaw at room temperature or in refrigerator before eating.
- Storage Instructions: These muffins will stay fresh in a covered container at room temperature for a few days, or in the refrigerator for one week.
- If using frozen blueberries, do now thaw. Add them to the batter directly from the freezer.
- You can also use a mini muffins tin for this recipe. Simply reduce the baking time to 12 minutes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Oven Baked
- Cuisine: American
- Serving Size: 1 muffin
- Calories: 248
- Sugar: 23.6 g
- Sodium: 216.1 mg
- Fat: 7.6 g
- Saturated Fat: 4.7 g
- Trans Fat: 0 g
- Carbohydrates: 42.8 g
- Fiber: 1.7 g
- Protein: 3.3 g
- Cholesterol: 31.7 mg
Keywords: Muffins, Bananas, Blueberries, Breakfast
Rosa Linda Silguero
This is my second time baking these muffins!! They are absolutely delicious!! My son loved them and he doesn’t care too much for blueberries!! Thank you so much for sharing your recipe!!
I'm so happy to hear that you enjoyed the muffins! Thank you for taking the time to let me know! Sandra
Made these muffins for the 1st time they were easy to make and delicious!!! Can’t wait to try the peach cobbler loaf next!!!
That's terrific!! Thanks for commenting! Sandra 🙂
These muffins are so delicious! I love the oatmeal in there - makes them a little more interesting and the overall taste is so good. Thanks for sharing!
I'm so happy to hear that you liked them!! They're one of my faves too 🙂 Sandra
Delish!!! Easy to make and liked by everyone !
Made these this morning… I made the mistake of blueberry-ing with my heart instead of the measurement, which was a bit overwhelming. Still good though - I’ll definitely make again.
Ahhhhh, we all do that sometimes 🙂 Hope you enjoy the next batch too! 🙂 Sandra
Jen Vertanen | Midlife Coach
These were phenomenal - a HUGE hit for Easter. Will definitely be making again.
So happy to hear that!! Thanks so much for taking the time to comment! 🙂 Sandra
We love all your banana muffin flavours on your blog. Really helps make the muffins so moist and that great streusel topping!!
Love these banana blueberry muffins! The blueberry aroma that wafts through the kitchen while they bake is reminiscent of summertime and that's a nice thought right now with all of this snow 😉
Ohhh I love this recipe! Your tips make it successful and I love the fact that you can use blueberries fresh or frozen for it. Thanks for sharing!
These muffins are so good! I love the way the blueberries pop next to the banana base of the muffins.
That sweet streusel on top is heavenly. Thanks for the great easy recipe
Thanks Nancy!! Happy to hear that you enjoyed these blueberry muffins!
I made these for breakfast and oh my goodness were they amazing! Definitely adding to our regular rotation!
These were over the top & the topping sealed the deal! Very tasty & moist. Thank you for sharing. Will make again…
Thanks so much! Thrilled to hear that and so happy that you enjoyed these blueberry muffins! Sandra